Red Yeast Rice Pork

Red Yeast Rice Pork

(2010.1.16)
Large row of red yeast rice Pork (1200 grams to 1400 grams of a large piece of fillet steak)

A Materials:
(1) with 6-8 ribs of pork loin steaks, weighing about 1,300 grams

B Condiments:
(1) 1 tablespoon of garlic

(2) 1 tablespoon of  Shaoxing rice wine
(3) 3 tablespoons of soy sauce
(4) 2 tablespoons of red yeast fermented bean curd

(5) 2 tablespoons of red yeast fermented rice
(6) 1 / 4 teaspoon of pepper
(7) 1 / 8 teaspoon of clove powder

Method

1. Dry the surface of the steak with a tissue, and put it in a thick plastic storage bag.
2. Put the red yeast fermented bean curd in a bowl, use a spoon to crush the bean curd and mix them as mud and then put B Condiments of the other sauces, seasoning mix and mix well into the marinade, and pour adjusted marinade into the thick plastic bag, mix the marinade and steak evenly , tie the bag and place it into the refrigerator and marinate overnight.
3. Preheat oven to 400 degrees F (205 degrees C), ribs down the marinated steak with aluminum foil wrapped loosely on a baking sheet and send into the preheat oven. Open aluminum foil after 30 minutes baking time and exposed the loin pieces to the heat and continue baking until the steak got a nice brown good-looking focal brown appearance (keep baking with the same heat about 1 hour and 10 minutes).
4. Remove the cooked steak from the oven and set it on the table until it is cooled 
5. It is ready to serve, slice it on plate for dinner.

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